Olives de Nice PDO
The PDO olives de Nice come from a region spanning 99 municipalities in the Alpes-Maritimes. The Cailletier olive variety is typical of this region and is used to produce three olive-based products: huile d'olive de Nice PDO, pâte d'olive de Nice PDO and olives de Nice PDO, which are described below.
What do Olives de Nice PDO taste like?
PDO olives de Nice, exclusively of the Cailletier variety, range in colour from yellowish-green to brown, or from wine-coloured to purplish-black. They have a smooth skin, firm flesh, and the pulp separates easily from the stone. They are slightly bitter, but never sour or overly salty. PDO olives de Nice have typical aromas of candied fruit (prunes, cherries), clafoutis and dried fruit, as well as notes of aged wine and leather. They are whole, unbroken, uncut and unflavoured.
Physical characteristics
The Olives de Nice PDO variety
In this unique geological and soil-climate context, characterised by the absence of strong winds, the Cailletier variety has, over the centuries, established itself as the dominant variety in the orchards of Nice, providing ideal conditions for the cultivation of distinctive olives. The Cailletier variety is grown in all the olive-growing municipalities within the geographical area. The tree
has an upright habit and a wide spread. Its large size sometimes gives rise to semi-forest-like stands. The tree’s natural shape is pyramidal, with long, drooping branches that are not particularly abundant. The fruits hang down, often attached to the branch by a long stalk, and are generally solitary. This variety is so intimately linked to the olive-growing landscape of Nice that the synonyms associated with it are: ‘Petite olive de Nice’, ‘Olivier de Grasse’ (the name of a town near Nice) or ‘Grassenc’.
Harvesting Olives de Nice PDO
Table olives are made from Cailletier olives harvested no earlier than the onset of ripening. The olives are picked directly from the tree, or harvested using traditional beating methods or mechanical processes. Harvesting is no easy task, as the olive groves are situated on moderate to steep slopes (10 to 30 per cent) with horizontal terraces built on slopes laid out in ‘restanques’.
December to March
By the numbers
Specifications
Specifications – Nice Olive PDOHow to cook with Olives de Nice PDO
Ideal for aperitifs, the PDO olives de Nice is also used in many culinary specialities from Nice and the Mediterranean.
Discover other products from this PDO
Discover this PDO
